Dairy-Free Canadian Breakfast Poutine

Ingredients

• about 910 g Yukon Gold Potatoes
• 2 tbsp Olive Oil
• 1 tsp Sea Salt
• 0.5 tsp Black Pepper
• about 450 g Cremini Mushrooms
• 2 cups Vegetable Broth
• 2 tbsp Tapioca Starch
• 2 tbsp Nutritional Yeast
• 1.5 cups Dairy-Free Cheese Curds
• 0.25 cup Fresh Parsley
• 2 tbsp Maple Syrup

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). Wash and thoroughly dry the about 910 g Yukon Gold Potatoes. Cut the potatoes into 1.27 cm wide by 7.62 cm long fries. In a large bowl, toss the cut potatoes with 2 tbsp Olive Oil, 1 tsp Sea Salt, and 0.5 tsp Black Pepper until they are evenly coated. Spread the seasoned potatoes in a single layer on a large baking sheet and bake for 25 to 30 minutes, flipping them halfway through, until they are golden brown and crispy.
2. 2While the fries are baking, prepare the mushroom gravy. Slice the about 450 g Cremini Mushrooms into 0.635 cm thick pieces. Heat a 25.4 cm skillet over medium heat. Add the sliced about 450 g Cremini Mushrooms to the hot skillet and sauté for 8 to 10 minutes, stirring occasionally, until they have softened and turned a deep golden brown.
3. 3Pour the 2 cups Vegetable Broth into the skillet with the mushrooms and bring the mixture to a simmer over medium heat. In a small separate bowl, whisk together the 2 tbsp Tapioca Starch with 2 tablespoons of cold water until smooth. Stir the tapioca starch mixture into the simmering broth and mushrooms. Continue to simmer for 2 to 3 minutes, stirring constantly, until the gravy has visibly thickened. Remove the skillet from the heat and stir in the 2 tbsp Nutritional Yeast.
4. 4Divide the baked fries evenly among four serving bowls. Immediately top the hot fries in each bowl with the 1.5 cups Dairy-Free Cheese Curds, distributing them evenly. Pour the hot mushroom gravy generously over the fries and cheese curds.
5. 5Garnish each serving with the 0.25 cup Fresh Parsley, finely chopped, and a drizzle of the 2 tbsp Maple Syrup. Serve the poutine immediately while hot.

Substitutions

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